Name: El Diablo Cocktail Recipe
Ingredients: 1.5 ounces Reposado Tequila; 0.5 ounce Chambord (or Crème de Cassis-- traditional); 0.75 ounce Lime Juice; 3-4 ounces Ginger Beer (to top)

gorgeous reddish purple cocktail in a highball glass with lime wedge garnish

Table of Contents

How to Make the El Diablo Cocktail
El Diablo Cocktail History
Ingredients
Variations
Final Thoughts

If you’re a fan of classic tequila drinks that offer a mix of sweet, tart, and spicy flavors, El Diablo might just become your new favorite cocktail.

With its blend of tequila, crème de cassis, lime juice, and ginger beer, refreshing cocktail has a unique flavor profile as intriguing as its name– like, why is it called that? (If you’re not familiar with Spanish, the name means “the devil.”) Don’t worry: It’s not as bad as it sounds. I promise.

I’d never had one before making this video, but this classic recipe is definitely a must-try for anyone looking to spice up their cocktail repertoire with a devilishly delicious drink.

How to Make the El Diablo Cocktail

In the above video, Chris walks you through the steps to craft this bold drink. It’s honestly super simple, and you’ll end up with a show-stopping tequila cocktail that offers a little bite.

black currant liqueur cocktail in a tall glass with lime wheel

History of El Diablo Cocktail

This tequila cocktail first made its appearance in Trader Vic’s 1946 Book of Food and Drink, cementing its place in the tiki and tequila cocktail scene.

El Diablo cocktail blends of tequila’s history with tiki culture, though its exact origins remain debated. It first appeared as the “Mexican El Diablo” in Trader Vic’s 1946 Book of Food and Drink, making it one of the earliest tequila cocktails on record.

Many believe Victor Bergeron, the founder of Trader Vic’s, created the drink, possibly inspired by a rum-based cocktail called the Diablo. By 1947, it appeared on his tiki bar menus and later reemerged in the 1960s at Señor Pico, his Mexican-themed restaurant.

However, another story– promoted by Diageo Bar Academy– credits the drink’s creation to Don Javier Delgado Corona, a bartender in Tijuana during the 1940s. This version of the cocktail’s origins suggests American tourists discovered the cocktail in Mexico and brought it north, adding to its mystique.

While the El Diablo never really gained the widespread fame of other tiki classics, its bold combination of ingredients certainly makes it a unique tequila cocktail that’s worth a taste.

Ingredients

El Diablo cocktail recipe lives inside the Collins cocktail family, a subcategory of the Sour. It’s a balanced mix of sweet, tangy, and spicy, with each ingredient playing a key role:

Tequila: Earthy tequila provides the base for this devilish drink. Note: It’s traditional to use reposado over other styles.
Crème de Cassis Liqueur: This blackcurrant liqueur adds a touch of sweetness and a rich, fruity depth to the cocktail. Today, we’re actually using Chambord– a raspberry spirit and my favorite liqueur in college– rather than the traditional currant liqueur. It changes the flavor (and color) a little but still represents the classic cocktail recipe well.
Lime Juice: Fresh lime juice balances the sweetness with a tart citrus tang, brightening the overall flavor.
Ginger Beer: The final touch, slightly spicy ginger beer gives this drink its signature kick and refreshing effervescence. Go ahead and use your favorite ginger beer brand, but we personally love Fever Tree. And if this is a too much of a ginger overload for you, you can use ginger ale instead– although that will bring in extra sweetness, so you may have to adjust accordingly for a truly well-balanced cocktail.

dark purple-red cocktail i highball glass with slice of lime

Variations

This classic tequila cocktail is actually really versatile, despite its existing dynamic flavor profile. There is a lot of room to play with the original recipe, so here are a few twists to try:

Spicy Diablo: Infuse the tequila with chili peppers or muddle jalapeños for an extra spicy kick that pairs perfectly with the ginger beer. (Double strain with a fine strainer if you muddle peppers– or any other ingredients.)
Berry Diablo: Substitute crème de cassis with raspberry or blackberry liqueur to play up the fruity sweetness. (This is actually what we’re doing today.) You can also muddle berries before shaking, and then fine strain.
Smoky Diablo: Use mezcal instead of tequila for a smoky, earthier take on the classic version.
Tropical Diablo: Add a splash of pineapple juice to give the drink a tropical twist without overpowering the spice and tang. You can sub in about 1 ounce for some of the ginger beer– I also suggest combining this with mezcal for a smoky, tropical flavor profile.

bartender holding a drink in an ice-filled glass in a bar and smiling

Move Over, Margarita: Here’s to Your New Favorite Tequila Drink

The El Diablo cocktail strikes a perfect balance between sweet, tart, and spicy, making it a drink you should definitely add to your cocktail rotation.

Whether you stick with the classic recipe or explore creative variations, this cocktail is a surefire way to impress your guests or elevate your own happy hour. Give it a try, and let it add a little devilish fun to your cocktail menu.